Nice ‘N Crisp Oreo Cookies 🥛 gluten free & keto

44 comments

  1. Freida R says:

    They are setting in the fridge now, but we already tried a couple and they’re SO GOOD! My daughter declared that they’re even better than oreos!! They’re properly good, not just keto good. I used my regular Ghirardelli cocoa so they’re lighter than yours, but I just ordered the black cocoa you suggested to make again. Cannot wait for my hubby to come home and give them a try, oreos are his favorites! thank you

    • Paola says:

      Hi CJ! That’s weird, it seems to be working for me. But here you go and I’ll look into it thanks for the heads up!
      1 1/3 cup almond flour
      6 tablespoons cocoa powder
      2 tablespoons black cocoa powder or simply more regular cocoa
      3/4 teaspoon kosher salt
      1/2 teaspoon xanthan gum
      1/2 teaspoon baking soda
      1/4 teaspoon espresso powder or instant coffee (optional)
      5 1/2 tablespoons unsalted grass-fed butter at room temperature
      8 tablespoons Swerve
      1 egg
      FOR VANILLA CREAM FILLING
      4 tablespoons grass-fed butter
      1 tablespoon coconut oil *
      1 1/2 teaspoon vanilla extract
      pinch kosher salt
      1/2-1 cup Swerve confectioners or powdered sweetener, to taste (we use

    • Paola says:

      Hi TJ, unfortunately I’ve never baked with Splenda and I hear that it behaves very differently to Swerve. I believe you can find erythritol in Canada though? Or perhaps worth ordering from iherb.com xo

    • Tasha says:

      Where in Canada are you? I’m in BC and I’ve bought Swerve at Superstore, and I am fairly sure I’ve also seen it at Safeway.

  2. Sharon says:

    THANKS! I LOVE your recipes BUT I would be happy to have some Dairy-Free ones. I struggle with replacing butter with coconut oil in cookies because they do not seem to crisp up. Am I the only one out there that this happens to?

    • Paola says:

      Hi Sharon! I just fished out your comment from spam (but I believe we already emailed about this!). Either way, and for other readers’ sake, I am working on more dairy free recipes. But like you mention, I’m struggling at the comment to get them properly crisp like with the butter (you don’t get the nice air pockets that you do from creaming the butter with the sweetener). I’m giving coconut butter a shot next and see how it turns out. xo!

    • Paola says:

      Hi Nivi! You won’t get the same results without the xanthan gum (it replaces gluten). But you can technically substitute with twice the amount of flax meal for second-best results. xo!

      • Mimi says:

        Hi there Guar gum can usually be used in place of xantham gum. Do you think it’ll work? I’m baking some now but it seems they won’t crisp up because of the guar gum. I’ll update you if it works. Thx! :/

        • Paola says:

          Hi Mimi! In all honesty I don’t know as I haven’t baked with guar gum in years (I never got the best results as with xanthan unfortunately). Also keep in mind that the sugar alcohols can take up to a couple hours to crisp up, so it could also be that? Did you use erythritol (Swerve?). Would be interesting to hear back thank you! xo

  3. Ang says:

    Hello! Thank you for posting this!! Can you please explain your nutrition facts? I’m inputting ingredients into a counter and I may be doing it wrong because I keep getting at least 8-9 carbs per Oreo. Swerve amounts alone add up to 168 carbs, divide that by 24 is 7 carbs per Oreo sandwich. Thank you!

    • Paola says:

      Hi Ang! Remember that Swerve is not a carb, but a sugar alcohol (which passes undigested through most peeps’ tracks). It’s common to leave them out of the carb count (unless you have a special section for ‘sugar alcohols’ that you see in many sugar free product labels) xo!

  4. Linda says:

    These look AMAZING. We have a dessert in the states called Icebox Cake, which is essentially made with the Oreo part of the cookie (Nabisco Famous Chocolate Wafers) and whipped cream, which is layered and refrigerated for several hours until the cookies soften, giving it a cookies and cream flavor. I never thought I’d have it again. I am SO happy to have found you and this recipe!

    • Paola says:

      OH YES! I actually lived in the US for a bit and I’m a bit too familiar with icebox cake ;)!! But THANK YOU for the wonderful reminder, these will definitely work beautifully for it! xo enjoy!

    • Paola says:

      Hi Brandee! Do you by any chance know if it’s an alkalized cocoa or natural? Should work fine, they’ll just be dark rather than black 😉 xo

  5. Britania says:

    Hi Paola! You’re amazing and I’m so glad I found your quality recipes and insights! I’m making the chocolate wafer part of this recipe to make a chocolate cookie crust. The recipe (https://smittenkitchen.com/2014/02/chocolate-peanut-butter-cheesecake/#comment-1049969) calls for brown sugar in the crust and I’d like to use a touch of molasses with a sugar replacement. Would you recommend granulated swerve for that? Also any recommendations for how to research which sugar replacements to use in general? I’m keto-ing that whole cheesecake recipe linked above and am wondering if you would recommend granulated swerve for the cheesecake component as well? Thank you so much for your assistance on this and for this fabulous site. I’ve been practicing gourmet pastry as a hobby my whole life and I’m so relieved and excited to see that I can still play n bake now that I’m doing keto.

    • Paola says:

      Hi Britania! So happy you’re enjoying the site and apologies for my late reply! I would generally recommend powdered swerve for cheesecakes (just in case it doesn’t melt you don’t want any grit!). Powdered xylitol is also a great option for cheesecakes as you don’t get a cooling effect from it.

      There’s a page on the site for sweeteners, but I’m going to be updating it next month with a bunch of new ones I’ve been trying.

      Keep playing ‘n baking!! 😉 xo!

    • Linda says:

      You are my spirit animal! I am doing the same thing but with the peanut butter ice box cake – and I love SK- I tested the peanut butter whipped cream (keto version) and it is outstanding!

      Next, will do the whole operation. Please let us know how your cheesecake goes!

  6. Suzy says:

    Could you possibly suggest adjustments for a cookie cake version? I would use xylitol for the cookie to be chewy. To make about twelve (12) 1-inch slices? I’m gonna have to make it tmrw for my SO’s bday so if I don’t hear back from you on time I’ll wing it and go with quadrupling the recipe. 😬 I’m very new to baking in general, so please excuse me if this is absurd! And thanks in advance. 🙂

    • Suzy says:

      Omg I didn’t mean rate your recipe! I don’t even remember pressing it since I’ve never even tried it out! Sorry! 😡

    • Linda says:

      Try an ice box cake. Make a couple of batches and layer them in a springform pan with cream or do large cookies, the size of a plate,and stack them with the whipped cream layers. Plenty of recipes for construction online. Look at ina fattens ice box cake or smitten kitchens peanut butter ice box cake for how to build.

  7. Brianne says:

    Two things:

    1) Clicking on your link from google search initially made a virus try to infect my computer. Luckily, Chrome caught it! Just as an FYI!
    2) Could you sub almond flour for anything else? We have a nut allergy in this house.

    • Paola says:

      Brianne thanks so much for letting me know (it’s a known hack and we’re working on it non stop!).

      On the almond flour, have you tried using sunflower seed flour? Many readers sub it in (same amounts) in my almond flour recipes. xo!

  8. Brianne says:

    I know you probably are asked this a lot on your recipes, but is there a sub for almond flour you’d recommend? My son is highly allergic and I wouldn’t like him to eat one of these by accident.

    • Paola says:

      Hi Brianne! A good sub is sunflower seed flour, a lot of readers with nut allergies use it. Sometimes it can turn baked goods slightly green with baking soda, but tastes good 😉

  9. Sonia Mehrotra says:

    Hi….can the dough be made into logs and then refrigerated to be sliced into cookies for baking ?Thanks

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